Stuffed Cabbage Rolls
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 159.2
- Total Fat: 5.9 g
- Cholesterol: 41.0 mg
- Sodium: 980.4 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.0 g
- Protein: 10.8 g
View full nutritional breakdown of Stuffed Cabbage Rolls calories by ingredient
Introduction
This is a great way to use leftover brown rice; it makes a satisfying and delicious meal. This is a great way to use leftover brown rice; it makes a satisfying and delicious meal.Number of Servings: 12
Ingredients
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Lean Ground Beef (96/4) - 1 pound
Brown Rice, Pre-cooked with one tablespoon margarine, 2 cups
Egg, 1 large
Spaghetti Sauce, Hunt's Zesty & Spicy, 1- 26 ounce can
Crisco Vegetable Oil, 1.5 TBS
Cabbage, raw, 1/2 of a large head
Garlic powder, 1 TBS
Onion Powder, 1 TBS
Salt, 1 TBS
Black Pepper, 1 TBS
Water, 1/4 cup
Directions
Prepare cabbage by peeling off 12 leaves, trying to keep each leaf intact. Put the leaves into a pot of boiling water until they start to soften, about 5 minutes. Use tongs to carefully remove the cabbage from the water; set cabbage aside; discard water.
In a large bowl, mix ground beef, rice, 1/2 cup of spaghetti sauce, egg and seasonings together until well-mixed.
Place one cabbage leaf on a plate; place 2 tablespoons of beef mixture into center of leaf. Roll up cabbage, burrito style. Place 2 toothpicks into each roll to keep cabbage from unrolling during cooking time. Repeat process until all cabbage leaves have been used.
In large dutch-oven pot, add oil and 1/2 cup of the spaghetti sauce. Place cabbage rolls into pot. Continue layering the rolls into the pot. Pour on the remaining spaghetti sauce. Add 1/4 cup water. Cover pot with lid and simmer over a medium low flame until done, about one hour.
This makes 12 individual servings.
Number of Servings: 12
Recipe submitted by SparkPeople user CRAFTYWANDA.
In a large bowl, mix ground beef, rice, 1/2 cup of spaghetti sauce, egg and seasonings together until well-mixed.
Place one cabbage leaf on a plate; place 2 tablespoons of beef mixture into center of leaf. Roll up cabbage, burrito style. Place 2 toothpicks into each roll to keep cabbage from unrolling during cooking time. Repeat process until all cabbage leaves have been used.
In large dutch-oven pot, add oil and 1/2 cup of the spaghetti sauce. Place cabbage rolls into pot. Continue layering the rolls into the pot. Pour on the remaining spaghetti sauce. Add 1/4 cup water. Cover pot with lid and simmer over a medium low flame until done, about one hour.
This makes 12 individual servings.
Number of Servings: 12
Recipe submitted by SparkPeople user CRAFTYWANDA.
Member Ratings For This Recipe
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SANDLADY48
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KITTYKAT1867
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JSANCHEZ123106
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TUNDERKIRCHER
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IVYNPEARL
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CD7800074
These are great! I used quinoa instead of rice and I omitted the oil and water. I also just used regular tomato spaghetti sauce. I used my corningware covered dish and layered the rolls until they fit. Cooked on 350 for 1 hour. I had leftover stuffing so I froze it and will use it for something else - 2/9/11
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KONK93
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MOMAZONA
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EVIE622
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PBASTIAN
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DIALMELO
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SDHARRELL74
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KERENSALMW
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PINKYALI
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JUNETTA2002
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PWILLOW1
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SMJTELLER
I did this recipe with leftover brown rice, some crumbled meatballs, sauce and the cabbage. I didn't add the egg. I also didn't precook the cabbage, but placed my rolls in alternating them in muffin tins with water in the empty cups. I got a cooked, but still a little crunchy cabbage. Good! - 7/6/20
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FISHGUT3
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ALEPEQUIJADA
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DJ4HEALTH
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PEACOCKPOWER11
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BABY_GIRL69
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HOLLYM48
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MIYAMO
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LOSER05
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DREAMSR4REAL
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JJSTEELE
Great recipe. Made it last night and just finished having some for my lunch. Yum! First time making or tasting cabbage rolls. I, too had leftover beef mixture. I formed it into meatballs and cooked them in the same pot as the cabbage rolls. Served the meatballs with some leftover boiled cabbage. - 4/8/15
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DJVISTINE
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SALGUOD2
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MABE924
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1VSTHEWORLD
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CD13793025
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CD301320
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LJWHITEHAUS
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FUNSIL
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BIGBLUES11
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GRANNYACORN
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VIVILUVSJC